St George's Day Recipe: Indulgent Toad in the Hole

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Celebrity chef Marco Pierre White has St George's Day dinner sorted...

Toad in the hole, St George's Day recipe
This classic British dish is perfect for a family dinner or a quick supper for two.

Marco told us, "The key to this dish is making the batter carefully so that it rises nicely. Beat the eggs, then, whisk in the flour a little at a time, mixing well. Gradually add in the milk, making a smooth batter.

Rest it for 1-2 hours. Preheat the oven and roasting tin. Fry the sausages in dripping or oil until browned. Transfer to the hot roasting tin, heat through, pour in the batter mix and bake for 25 minutes until risen. Serve."

Indulgent Toad in the Hole

Serves: 4
Preparation time: 15
Cooking time: 30-40

Ingredients:

3 medium eggs
250ml cup of plain flour
300ml semi skimmed milk
6 good-quality Cumberland sausages (approx. 450g)
Dash of Knorr Chicken Touch of Taste (or Beef)
25g beef dripping or vegetable oil

Method:

Preheat oven to 200˚C fan, Gas mark 8. Whisk the eggs in bowl.

Form a well in the centre of the flour and add the egg, gradually mixing in with the milk until you have a smooth batter. Whisk well, season with a Touch of Taste and leave to stand for 1-2 hours.

Place a deep roasting tin in the oven to heat.

Heat the dripping or oil in a large frying pan. Add the sausages and fry until browned on all sides, turning often. Transfer the sausages and oil to the roasting tin, heat in oven for 5 minutes.

Pour batter over the sausages. Return to the oven and bake for 25-30 minutes until the batter has risen and is golden-brown. Serve with gravy.

What do you think?

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